This creamy Mac and Cheese Soup brings together your favorite cheesy pasta with a warm, comforting broth. Each spoonful is full of rich flavors that make you feel right at home!
You know it’s a good day when comfort food is served in a bowl. I like to add a sprinkle of extra cheese on top for that melty goodness—who’s with me? 🧀
Making this soup is super easy! Just cook the noodles, stir in the cheese, and mix everything together. It’s a perfect dish for a cozy evening in!
Key Ingredients & Substitutions
Bacon: Bacon adds a lovely smoky flavor to the soup. If you want a healthier option or are vegetarian, consider using turkey bacon or omitting it altogether. You can substitute with sautéed mushrooms for that extra umami taste!
Cheese: Sharp cheddar brings a great tanginess, but feel free to mix it up! Monterey Jack or Gruyère works well too. The more cheese, the creamier it will be, so don’t hesitate to add more if you love it cheesy!
Heavy Cream: If you want to lighten the soup, you can use half-and-half instead of heavy cream. Alternatively, for a dairy-free option, try using coconut cream, but keep in mind it will change the flavor slightly.
Pasta: Elbow macaroni is traditional, but you can use any small pasta shape like shells or fusilli for a fun twist. Gluten-free pasta is also a great substitute if you’re avoiding gluten.
How Do You Make Sure the Soup Isn’t Lumpy?
A smooth soup is key! When making your roux, whisk the flour into the butter and onions thoroughly to prevent lumps. As you add the chicken broth, do it slowly while whisking constantly to keep everything combined smoothly.
- Always keep the heat medium to avoid burning the roux, which can affect your soup’s texture.
- If lumps form despite your efforts, you can use an immersion blender once the soup is complete to blend it all up!
How Can You Achieve the Best Flavor Balance?
Seasoning your soup as you go is essential. Start with salt and pepper after adding the cheese, but taste often! You can also add a dash of hot sauce or a sprinkle of smoked paprika for extra depth.
- Add the green onions at the end for a fresh crunch, which contrasts beautifully with the creaminess.
- If you like a bit of sweetness, consider stirring in a small spoonful of Dijon mustard for a slight tang.
Enjoy crafting this comforting Mac and Cheese Soup just the way you like it!
Mac and Cheese Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 slices bacon, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups elbow macaroni, cooked and drained
- 2 cups sharp cheddar cheese, shredded
- 1 cup shredded cheddar cheese (for garnish)
- Salt and black pepper to taste
- 3 green onions, thinly sliced (for garnish)
How Much Time Will You Need?
This delicious Mac and Cheese Soup takes about 30 minutes to prepare and cook. It’s a quick and comforting meal perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to remove the bacon and let it drain on paper towels, but leave the yummy bacon drippings in the pot to add flavor!
2. Sauté the Veggies:
Add the butter to the pot with the bacon drippings. Once it’s melted, add the chopped onion and cook until it’s translucent, about 3–4 minutes. Then, add the minced garlic and cook for another minute until it’s fragrant—yum!
3. Make the Roux:
Sprinkle the flour over the onion mixture. Stir constantly for about 2 minutes to cook the flour and create a roux, which thickens our soup.
4. Add the Broth:
Slowly whisk in the chicken broth, making sure to break up any lumps. Bring the mixture to a simmer and cook for about 5 minutes until slightly thickened.
5. Stir in the Cream:
Reduce the heat to low and stir in the milk and cream. Heat gently until everything is warmed through but be careful not to let it boil.
6. Melt the Cheese:
Gradually add the shredded cheddar cheese, stirring continuously until it’s fully melted and the soup is creamy and smooth.
7. Mix in the Macaroni:
Add the cooked elbow macaroni to the soup and stir well. Season it with salt and black pepper to taste—give it a little taste test!
8. Serve and Garnish:
Serve the soup hot in bowls, topped with the crispy bacon bits, some extra shredded cheddar cheese, and sprinkle over the sliced green onions for a nice crunch.
9. Optional Delight:
If you want to make it even cozier, serve with slices of crusty bread for dipping. Enjoy this creamy, cheesy goodness!
Now, grab a spoon and dive into this rich, comforting Mac and Cheese Soup. It’s a delightful bowl of warmth that you’ll crave again and again!
Can I Use Turkey Bacon Instead?
Absolutely! Turkey bacon is a great alternative if you’re looking for a leaner option. Just cook it until crispy in the same way you would regular bacon for that added flavor!
How Can I Thicken the Soup Further?
If you prefer a thicker soup, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the soup during the final simmer until it reaches your desired consistency.
Can I Make This Soup Ahead of Time?
Yes, you can prepare this soup ahead and store it in the refrigerator for up to 3 days. Just make sure to reheat it gently, as the cheese can become gritty when reheated too quickly.
What Should I Do If the Cheese Isn’t Melting Smoothly?
If your cheese isn’t melting smoothly, make sure you’re using freshly shredded cheese instead of pre-shredded, as the latter contains anti-caking agents that can affect melting. You can also lower the heat and stir continuously until fully melted.
